Creamy Chicken Pot Pie Pasta
A comforting dish that combines the flavors of chicken pot pie with pasta for a hearty, creamy meal.
Equipment
- Large Pot
Ingredients
- 10 oz Dried Egg Noodles
- 1 pound Boneless Skinless Chicken Breasts cut into pieces
- 3 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion diced
- 2 stalks Celery diced
- 4 cloves Garlic minced
- 10-12 oz Frozen Peas and Carrots
- 2 cups Reduced Sodium Chicken Broth
- 1 cup Heavy Whipping Cream
- to taste Italian Seasoning
- to taste Fresh Parsley for garnish
- to taste Fresh Thyme for garnish
- to taste Black Pepper
- to taste Salt
Instructions
- Cook the dried egg noodles according to package instructions until al dente. Drain and set aside.
- In a large pot, heat olive oil and 1 tablespoon of butter over medium heat. Season the chicken pieces with Italian seasoning and half the salt. Cook until browned and cooked through, about 5-7 minutes. Remove from pot and set aside.
- Add the remaining butter to the pot. Sauté the diced onion and celery for 3-4 minutes until softened. Add minced garlic and cook for another minute.
- Sprinkle flour into the pot and stir for 1 minute. Gradually whisk in the chicken broth until smooth. Bring to a gentle simmer.
- Pour in the heavy whipping cream and add frozen peas and carrots along with the cooked chicken. Season with remaining salt, black pepper, thyme, and parsley. Simmer until heated through and sauce thickens slightly.
- Mix in the cooked egg noodles until well combined. Serve warm, garnished with additional parsley or thyme.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.